Crescent Roll Breakfast Casserole
This savory crescent roll breakfast casserole is packed with pork sausage, fluffy eggs, vibrant bell peppers, and melty cheese. It's baked together on a flaky, buttery crust. You will love how easy it is to make and how irresistibly delicious it is!
Foto: The Recipe CriticIngredients
- 8 ounce refrigerated crescent rolls
- 1 pound ground pork sausage, (breakfast or Italian)
- 1 cup bell peppers, (chopped (any combination))
- 8 large eggs
- 1 cup half and half
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 2 cups Colby Jack cheese, (shredded)
Steps
Preheat oven to 375 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
In a large skillet, crumble and cook 1 pound ground pork sausage, until no longer pink.
Add the chopped 1 cup bell peppers, and cook until tender.
In a large mixing bowl, whisk to combine 8 large eggs, 1 cup half and half, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 tsp Kosher salt, and 1/4 tsp black pepper.
Open the can of 8 ounce refrigerated crescent rolls and place them in the bottom of the prepared baking dish. Gently unroll them and press them into the pan.
Add the ground sausage and pepper mixture to the top of the crescent rolls.
Pour the egg mixture over the sausage mixture and sprinkle the shredded 2 cups Colby Jack cheese, on top of the casserole.
Bake in the preheated oven for 35-40 minutes.
Garnish with green onions, and enjoy!
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